Our usual cooking in family never uses certain masalas like fennel, cinnamon etc. So all those masala when I taste at restaurant, I always love it. So do Aj. But still I don’t use all those in my day to day cooking, very rarely I use. When I saw this kuzhambu in the cookbook mom gave, I wanted to try it as I got so bored of my regular cooking. I tried it yesterday and loved it a lot. It was just like the restaurant style kuzhambu. Aj also liked it very much and asked for more. I was really surprised as he usually doesn't like tangy kuzhambus! So if you want to taste tangy, flavorful kuzhambu, try this one for your family and give a break to your regular menu.

To Roast & Grind

To Temper

Oil - 3 tblspCinnamon - A small pieceCardamom - 2Cloves - 2

Method

Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.

Cool down and grind with a very small piece of cinnamon and water to a smooth paste.

In a kadai, heat oil and temper with the items given under ‘To temper’ table and add onion and fry until it turns brown here and there.

Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.

I love love brinjals in anything. I love t hem in italian cooking and I love them as stuffed subzis, i love them in pepper kuzhambus etc. Lovely clicks and i also loved the alu cauliflower subji in the background!